Archive for the ‘Breadmaking’ Category

Making Sourdough

You can easily make sourdough to give your bread that distinct sour taste. You will find that there are also other of good sources for it like your local grocery store or online. Over time, the process becomes easier, since you already have a pattern of making more to last you for several years. Here are some tried and proven tips to get you started.

To Begin

You will need 2 cups of all-purpose flour, 2 teaspoons of granulated sugar, 2 cups of warm water and 1 packet of active dry yeast. Mix the sugar, yeast and flour in a clean container. Stir the water in and mix continuously until you make a thick paste. Take a dish cloth to cover the container and let it sit at 80 degrees F. The dish cloth will allow wild yeasts to go through into the batter. The mixture will start to bubble as the fermentation process begins. You will notice foam building up as it develops.

You can put the container in the sink. Sourdough can be difficult to clean after it has spilled out onto the counter and dried. Let the mixture sit out anywhere between 2 and 5 days. You can stir it once a day. The starter will be ready when it develops a good sour smell and appears bubbly. As soon as the starter begins to bubble, you can begin feeding it once a day with water and flour according to the directions given. Stir everything in the mix, then cover with a plastic wrap loosely. Provide some breathing room and store on the counter top or inside the refrigerator.

It’s really a good idea to probe a little deeper into the subject of Breadmaking. What you learn may give you the confidence you need to venture into new areas.

Feeding the Starter

The sourdough starter should be fed daily if you leave it sitting on the counter. You should feed it every other week if kept refrigerated. For counter top stored sourdough starters, remove 1 cup of starter once a day and substitute with a cup of warm water (about 105 to 115 degrees F), plus a cup of flour. Let everything sit for a few hours. Cover the mixture to become active before you use it to make bread.

Refrigerated Sourdough

Refrigerator stored sourdough starters can consume a lot of time and should be fed everyday. You may need another person to continue feeding the starter if you are going out of town for a few days. If you decide to use the starter. Take it out of the refrigerator and allow it to warm to room temperature. It might take a whole night to make this work. Feed it with a cup of water and a cup of flour. Let everything sit for 8 hours or overnight. You may now use it for different sourdough recipes.

If you have stored sourdough starter in the refrigerator for a few months, you may need to feed it 2 to 3 times to activate. Take it out of the fridge 2 to 3 days before using it for baking. Continue the feeding process everyday. If you believe that the sourdough has turned very sour, throw everything away except for a single cup. Add 2 cups of water and 2 cups of flour. Allow it to ferment for 1 day.

Is there really any information about Breadmaking that is nonessential? We all see things from different angles, so something relatively insignificant to one may be crucial to another.

About the Author
By Anders Eriksson, proud owner of this top ranked web hosting reseller site: GVO

Making Homemade Bread

So what is Breadmaking really all about? The following report includes some fascinating information about Breadmaking–info you can use, not just the old stuff they used to tell you.

There are virtually hundreds of different recipes in making bread. However, it will be more advantageous if you start with the basics. Homemade breads is very easy to prepare, more nutritious and has a personalized touch that cannot be copied by machines and commercial bakers. You can learn the basic steps then develop your own creative form. Here are tips.

What You Need

You will need 1 big mixing bowl. Experts recommend that you prepare a second one just in case. If you only have one, you can wash it in the middle of the bread making process. Other tools you will need include 1 spoon to stir the dough, 1 measuring cup, 1 measuring spoon (1 teaspoon recommended), 1 bread pan to bake the bread in and 1 hand towel to cover the bread as the dough rises to prevent dust and drafts from making contact.

The food ingredients you will need are 1/4 cup of milk, 5 teaspoons of sugar, 1 teaspoon of salt, 1 pack of active dry yeast from your local grocery store, 5 teaspoons of butter, 2.5 to 3.5 cups of flour (preferably unbleached white) and non-stick cooking spray or corn starch to keep the bread from sticking to the pan and bowl.

About the Process

Think about what you’ve read so far. Does it reinforce what you already know about Breadmaking? Or was there something completely new? What about the remaining paragraphs?

Mix the dough first using a stand mixer, instead of the usual stirring and kneading. Warm the bowl by filling it with hot water. Mix the yeast by following the instructions on the package. Adding a cup of warm water to the yeast then stirring will lead to tan-colored water with a few bubbles. Melt the butter in a microwave oven, then add the salt, milk and sugar to the yeast liquid, stirring everything until it appears light tan. Add 2 cups of flour. Start stirring then add 1/4 cup of flour every 1 minute or so. Continue adding flour until the dough becomes sticky. Try to aim for the dough just leaving a thin layer of flour.

Kneading the Dough

Kneading is done next. Take some flour between your hands then rub it together over the area where you plan to knead. Get the dough ball then place it on the table. Beat the dough for 10 minutes. Punch the dough flat and fold it into a ball again and again. Put the ball of dough back into the bow.

Place a cloth over the bowl and set it in a slightly warm place for 1 hour. Ideally, this should be set over the stove top. Expect the dough to rise after an hour. It should at least be twice as big as its original size. Lay it out and make a rectangular shape. Place it in a bread pan afterwards.

Final Steps

Take the towel and use it to cover the homemade loaf. Wait for another hour. Clean all the rest of the tools and ingredients. Expect the bread to raise more. Place the loaf of bread in the oven and set at 400 degrees Fahrenheit for 30 minutes. Afterwards, pull the bread out and take it out of the pan to cool.

About the Author
A. Aberu (ebizguy), You want to know how to make money blogging? There is a new movement in the blogging arena that every online marketer is starting to notice these days. It is a viral blogging system developed by two entrepreneurs (Dave & Dave), and the door is still open for you to start blogging for income. Feel free to visit an interesting blog post at: Make Money Blogging

How to Make Whole Wheat Bread

This interesting article addresses some of the key issues regarding Breadmaking. A careful reading of this material could make a big difference in how you think about Breadmaking.

It is important to understand the special techniques in making whole wheat bread. Homemade whole wheat bread has a distinct taste and texture, not to mention, all the nutrients that will keep you slim and fit. Some individuals use 100% whole wheat flour but fail to acquire the right firmness. You may end up with a very hard loaf if you do not follow the guidelines strictly. Here are some tried and proven tips from the experts.

The Basic Factors

To make the best 100% whole wheat bread, you need 3 things. First, always use adequately high protein flour, or alternatively, add some vital wheat gluten to the bread dough. Second, avoid adding flour a long while before you need to. Third, knead consistently and nonstop. You will find that using a food processor helps you with the kneading process, since you get to save more time and effort. You can also use your hands or a mixer with a dough hook to get the job done.

Whole wheat flour is heavier compared to white flour, so you need to develop good strong gluten to make a soft crumb and pleasing texture. The higher protein content you have, the more gluten available. Avoid adding too much flour or you risk creating loaves that are hard as a brick. Kneading continuously leads to gluten forming a consistent and strong matrix.

The Recipe

The best time to learn about Breadmaking is before you’re in the thick of things. Wise readers will keep reading to earn some valuable Breadmaking experience while it’s still free.

To make a full loaf, you will need 3.5 cups of 100% whole wheat flour, 2 tablespoons of vital wheat gluten, 1 1/4 teaspoons of salt, 2 to 3 tablespoons of sugar, 1 package of dry yeast, 1 tablespoon of oil, 1 tablespoon of liquid lecithin and warm water. If you are using food processors to do the kneading for you, always use ice water. Once you master the recipe, feel free to add more ingredients like seeds and nuts.

These ingredients are enough to make a loaf weight about 1 1/4 pounds, baked inside an 8.5 x 4.5 inch pan. This pan is ideal compared to metal or glass pans. The metal can create an ideal exterior crust along the sides, baking the loaf evenly throughout. The smooth hard surface will let go of the loaf quickly after baking. This pan also cleans up very easily.

Understanding the Process

There are a number of processes to be followed to make 100% whole wheat bread that has soft and crumb texture. You can knead using a food processor, your hands or the mixer, but the process is radically the same. The 4 processes included are the mixing process, the kneading process, the rising process and the baking process.

Using Bread Machines

You can also use bread machines that provide you the exact amount of every ingredient added in a certain order. You can have the machine operate independently to do the four processes. This is excellent with dough that is made with some white flour. It is not ideal for dough that is 100% whole wheat flour. Whole wheat bread generally requires more rising and kneading times.

About the Author
By Anders Eriksson, now offering the host then profit baby plan for only $1 over at Host Then Profit

How to Make Cinnamon Bread

The only way to keep up with the latest about Breadmaking is to constantly stay on the lookout for new information. If you read everything you find about Breadmaking, it won’t take long for you to become an influential authority.

Cinnamon bread is a great and delicious snack or breakfast that you can easily prepare by simply following a few instructions. You will find that you can customize the appearance and flavor later on as you master the basics. It is important that you understand the nature of the bread as well, so you avoid minor accidents like burning the bread too much.

Initial Steps

First, take the bread, then toast it at around 4 to 5 degrees to attain the crispy nature. Ideally, you should use whole wheat bread. Make sure that you do not burn the bread. Kids should properly be trained, to avoid any injury. Put honey on the two slices of bread. Just put enough so that you get a bitter taste once you reach the next step. Bee’s honey is recommended, especially those that are made only from all-natural ingredients. Processed honey may make the bread too bitter.

Sprinkle cinnamon on both slices of bread as you prefer. There are small packets of cinnamon available at your local grocery store. Stack the slices, then warm these inside the microwave for 20 seconds, so that the honey and cinnamon can melt at the same time, providing you with quality flavor.

To finish off the recipe, you can top the cinnamon with small banana slices or place these at the side. This can be stored easily inside your refrigerator, so you only have to microwave in the morning for a quick and easy breakfast.

It seems like new information is discovered about something every day. And the topic of Breadmaking is no exception. Keep reading to get more fresh news about Breadmaking.

Cinnamon Swirl Bread

Cinnamon swirl bread is also very easy to make. Make the regular dough, but instead of shaping it instantly into a loaf, roll it out on the counter. Sprinkle the dough with a combination of sugar and cinnamon. You will need about 2 teaspoons of cinnamon together with 1/4 cup of sucanat. Roll the dough up. Poke the ends underneath to create the loaf shape, then put inside a butter bread pan. Allow the loaf to rise about 30 to 45 minutes and bake. You will find that the bread is better if lightly toasted and buttered. Eat with a glass of milk or coffee.

The Cinnamon Pita Bread

To make cinnamon pita bread, add some cinnamon and sugar on top of the rounds of pita dough before you bake. You can readily eat this or stuff a few raisins inside the rolled form together with some butter for more flavor. It is not recommended, however, to cook the pita bread together with the raisins, since 500 degrees F will scorch the raisins, making your pita bread very bitter.

Feel free to add any condiments after you have cooked the cinnamon pita bread. You can add honey and butter while baking to give it a unique and savory smell. You can make more servings by sticking with the pita bread recipe. Store any excess inside an airtight container or inside the refrigerator. You can just reheat it anytime for a few minutes before serving. This can last several days or weeks.

About the Author
By Anders Eriksson, proud owner of this top ranked web hosting reseller site: GVO

Breadmaking: About Freshly Milled Grains

You should be able to find several indispensable facts about Breadmaking in the following paragraphs. If there’s at least one fact you didn’t know before, imagine the difference it might make.

Breadmaking is both an art and science. You have to understand the process, as well as the ingredients you are using to make the healthiest and freshest breads possible. You may not realize that time is a very important factor to consider to avoid rancidity and other problems when milling and baking. Here are some more tips about freshly milled grains and how you can prepare these to get the best results.

About Milled Grains

There are 25 vitamins, proteins and minerals, plus high fiber from freshly milled flour of whole grain berries. Since grain is naturally preserved inside its shell, it is vital to preserve the entire grain until the final moment to get the most nutrients possible. Natural occurring vegetable oils are encapsulated so that these do not spoil quickly in the whole grain kernel.

As soon as these are milled, flour can get rancid in a short time, because vegetable oils are released. A number of studies present that vitamin loss happens within 3 hours after milling. To make the healthiest breads, you have to mill and bake within 3 hours. Flours left on the shelf for several months have already lost parts of their C and B complex vitamins.

Durum Wheat, Hard Wheat and Soft Wheat

The information about Breadmaking presented here will do one of two things: either it will reinforce what you know about Breadmaking or it will teach you something new. Both are good outcomes.

Durum wheat contains high levels of protein, although these create lemon yellow mealy flour referred to as Semolina, such as the one used for making past. Kamut can also be used to make pasta. Hard white spring wheat, referred to as Prairie Gold and Golden 86 can also be used to make bread. This is a hybrid, wherein the bitter compounds of the bran are bred out. The grain is lighter and sweeter, making it an ideal ingredient in making pizza dough and French bread. Soft white winter wheat is referred to as pastry wheat and is used for cookies, pies, pastries, biscuits, muffins and cakes.

The high gluten grains are kamut, spelt and hard wehat. These result to high rising breads containing high levels of protein. Hard wheat can also make yeast bread. Kamut grain and spelt grain lead to yeasted breads. There are several other nutritional grains, although these should be mixed with wheat to create yeast bread.

More on Grains

Changing the grains used can lead to a certain recipe. For example, 10% to 20% of rice flour results to crunchier cookies. Mixing soft white wheat and red wheat 2:3 leads to soft yeasted rolls. Mixing oat flour and soft wheat 1:3 leads to cake flour ideal for a very delicate chiffon cake. Other flours like grains or beans can be substituted for wheat flour in bread recipes, in turn, presenting its own special features. Spelt and kamut do not have adequate gluten inside to successfully raise yeast bread. You can add 1/6 cup of wheat flour to the mix to get high rising breads.

On Wheat Flour

Wheat flour has the highest gluten, a type of protein. It is also that portion of the grain that leads to elasticity, when kneaded. The substance trapping the carbon dioxide provided by the fermenting yeast provides rise and texture to the bread.

Sometimes it’s tough to sort out all the details related to this subject, but I’m positive you’ll have no trouble making sense of the information presented above.

About the Author
By Anders Eriksson, now offering the host then profit baby plan for only $1 over at Host Then Profit

The Processes of Making Whole Wheat Bread

Imagine the next time you join a discussion about Breadmaking. When you start sharing the fascinating Breadmaking facts below, your friends will be absolutely amazed.

Whole wheat bread requires 4 processes to be successfully made, namely mixing, kneading, rising and baking. All these processes can be done by hand, using a mixer, via a bread machine or using a food processor. Whole wheat breads can be 100% or mixed with other types of flour, such as white flour. Regardless of the ingredients and additional materials you use, make sure you follow the steps carefully to yield the best results.

About the Mixing Process

The food processor may be the best among all your options, since you can easily throw in all the needed ingredients, thereby cutting time and saving energy. Put all the flour, salt, vital wheat gluten, yeast, sugar and salt into the bowl. Only add the sugar now if you are using granulated sugar, instead of the liquid type like molasses. You can yeast-proof by dissolving it in 1/2 cup of warm water, together with a pinch of sugar. Add it to the liquid ingredients. The rising process can be jump started to reduce total rising time by 30 minutes. Add the lecithin and oil after all dry ingredients are mixed. Add about 1 cup of ice water.

The Kneading Process

Think about what you’ve read so far. Does it reinforce what you already know about Breadmaking? Or was there something completely new? What about the remaining paragraphs?

The kneading process is considered to be the most important part of the whole bread making activity. You have to ensure that you do enough kneading, avoid using too much flour or water and develop the gluten properly in the wheat. To check if you have the right amount of flour and water, moisten your hand then put it inside the dough then squeeze. The dough should not resist your touch and strain the finger muscles. It should not also have a runny liquid feature or seem waterlogged. It is possible to knead too much, especially if you are using a food processor. Practice how to properly add water as you knead to get the perfect consistency.

The Rising Process

The dough should not be placed in a greased bowl. Have the right developed gluten will lead to the dough not sticking to the bowl or pot. Use a 4-quart pot. Once the dough is inside the pot, cover using the lid. The dough has to stay warm for about 2 hours or up to the time it has doubled its size. If you stick your fingers into the dough and it does not rise, the rising process is completed. After the second rising, put the loaf inside the bread pan.

Baking the Bread

Preheat your oven 400 degrees F. Transfer the loaf slowly into the oven. Bake for about 45 minutes. Use a thermometer to ensure that you have the right heat. Once the baking is done, take the bread out then let cool in a rack, covered with a towel. After the cooling process, slice the loaf of bread then observe the texture. This is the best time to eat the bread, while it is still warm and soft. Measure the ingredients properly to make more loaves as needed.

About the Author
By Anders Eriksson, proud owner of this top ranked web hosting reseller site: GVO

Making Cinnamon Bread Rolls

Cinnamon bread rolls are very easy and fun to make. You can use different tools and equipment to prepare the ingredients. You can also add the different flavors and spices to give it more uniqueness and creativity. You will find that there are several variations that you can develop over time. You can also practice making your own recipes of butter frosting and cinnamon fillings. Here are some more tips for the experts.

Working the Dough

Start with the long edge of the dough, then roll it up. Pinch the seams to seal. Rolling to log very tightly will cause the cinnamon rolls with the centers popping up higher than the rest as these bake. Using a knife, lightly mark the roll into 1 1/2 inch sections. Use a sharp knife or slide a 12-inch piece of heavy thread or dental floss below. Bring the ends of the floss up and criss-cross these over every mark. You can cut right through the roll by pulling the strings in opposite directions. Place the cut side up in a ready pan, then flatten these slightly. The unbaked cinnamon rolls must not touch each other before these rise and bake. Do not pack the cinnamon bread rolls together.

The Unbaked Cinnamon Rolls

The more authentic information about Breadmaking you know, the more likely people are to consider you a Breadmaking expert. Read on for even more Breadmaking facts that you can share.

You can now cover the cinnamon rolls in plastic wrap then refrigerate it overnight. You can also leave it frozen for a month. Before you bake, let the rolls thaw completely, then rise in a warm place if frozen. You may need to take out the unbaked rolls out of the freezer 10 to 12 hours before baking. Place the frozen cinnamon rolls on the counter overnight to prepare.

If you are using refrigerated rolls, you can let these bake once you take them out of the refrigerator or let them go down to room temperature. The rolls may slowly rise overnight. You do not need to let the rolls come to room temperature before you bake. If the rolls are not rising high enough after refrigeration, the yeast must be tested. Let these rise while being left on the counter, until you reach the ideal height.

Baking

After you make the bread, cover then let it rise in a warm place for about 45 to 60 minutes or until these have doubled in size. After the rolls rise, these should be touching each other as well as the sides of the pan. Preheat the oven to 350 degrees F if you are using a regular oven or 325 degrees F if you are using a convection oven. Bake inside the convection oven for about 15 to 20 minutes, until you notice a light golden brown color. Bake inside a regular oven for about 20 to 25 minutes until you see a light golden brown color.

Take these out of the oven and allow to cool slightly. You can spread butter frosting over the cinnamon rolls while these are still warm. Feel free to add condiments as you like. Cinnamon filling and butter frosting can also be added at room temperature.

About the Author
A. Aberu (ebizguy), You want to know how to make money blogging? There is a new movement in the blogging arena that every online marketer is starting to notice these days. It is a viral blogging system developed by two entrepreneurs (Dave & Dave), and the door is still open for you to start blogging for income. Feel free to visit an interesting blog post at: Make Money Blogging

How to Make Flat Bread

You should be able to find several indispensable facts about Breadmaking in the following paragraphs. If there’s at least one fact you didn’t know before, imagine the difference it might make.

Flat bread is one of the easiest types of bread to make. There are different kinds available as well. You can expect to whip up a couple or more in only a few hours. You can even have fun inviting your partner or kids along to do the bread making. Flat bread can be very tasty and nutritious, while there are also others that are simple and fat-free. Here are some tips.

Making Fat-Free Flat Bread

Some of the ingredients you will need to begin include baking powder, hot water and flour. Get 1 tablespoon of baking powder for every 2 cups of flour. Mix the dry ingredients thoroughly. Use the dough hooks in a mixer using relatively slow speed. Add the hot water slowly until you form a thick and sticky ball. Use dry flour on both hands, on the counter and on the rolling pin to keep the dough from sticking. Hand knead the dough and be careful not to over knead.

Start forming dough balls with sizes slightly bigger compared to a golf ball. Roll the dough into a circle about 1/8 inch thick. Cook the dough immediately over medium heat or less. Flip it once after the bubbles rise in the dough. Cover the cooked fried bread using a towel until everything is ready to eat. Enjoy the flat bread and eat the same way you would a tortilla. You can deep fry it with butter or sprinkle on some sugar and cinnamon to be enjoyed as a delectable dessert.

Think about what you’ve read so far. Does it reinforce what you already know about Breadmaking? Or was there something completely new? What about the remaining paragraphs?

You will find it easier to use a round cast iron griddle, although a good mixer can do a decent job. If you do not own a mixer, you can stir the contents using your hand and a sturdy wooden spoon. You can even mix using your fingers. Knead the dough briefly, not like you would a yeasted bread. The goal is just to blend the dough to create smooth consistently, instead of building gluten.

A More Versatile Recipe

Get a cup of white all-purpose flour and a cup of whole wheat flour. This recipe becomes an Indian and Mexican fusion because of the flours used. Add 1 package of dry yeast to the dry flour to keep it protected from the warm water. Add 1 teaspoon of salt and 1 tablespoon of sugar. If you want to experiment using other spices like rosemary, sesame seeds and garlic, you may add these as well. Mix all the dry ingredients very well. Add 2 tablespoons of vegetable oil into the flour and spices using your hands.

Divide the dough and form evenly round balls. Measure 1 cup of hot water in a measuring cup and 1 tablespoon of molasses or honey. Add these to the dry ingredients and mix together until you form a soft ball that is not very sticky.

Allow everything to rest for 30 minutes. Make 8 to 10 small balls. Cut the dough ball into 2, then half this again. Flatten the round balls using a rolling pin. Allow the dough to rest for a few minutes, while waiting for the griddle to get warm. Cook the dough using medium high heat. When the bread puffs and bubbles, flatten using a spatula and push the air bubble around the inside before you press firmly to let go of the air.

Hopefully the sections above have contributed to your understanding of Breadmaking. Share your new understanding about Breadmaking with others. They’ll thank you for it.

About the Author
By Anders Eriksson, now offering the host then profit baby plan for only $1 over at Host Then Profit

Sourdough Starters and Bread Recipes

When you think about Breadmaking, what do you think of first? Which aspects of Breadmaking are important, which are essential, and which ones can you take or leave? You be the judge.

Sourdough used to be made using wild yeasts. The wild yeasts, particularly in San Francisco create a special flavor in breads. A number of sourdoughs are actually hundreds of years old. The starter or sponge is described as a water and flour mixture that has the yeast used to rise the bread. You can get dried versions of these too and activate these. You can make your own sourdough starters by acquiring local wild yeasts.

About Yeast Measurements

When using different kinds of yeasts in bread making recipes, you have to ensure that the conversion is accurate. Multiply the amount of instant yeast by 3 to get the corresponding amount of fresh yeast. Multiply the amount of active dry yeast by 2.5 to get the corresponding amount of fresh yeast. Multiply the amount of instant yeast by 1.25 to get the corresponding amount of active dry yeast.

More Info

The expiration date of yeast is printed on the package. Yeast can expire, and usually lasts longer than the date printed on the packet if it is kept inside the refrigerator. I can last longer if placed inside the freezer. Testing yeast can be done using sugar. To test, you can add 1/2 teaspoon of sugar to the yeast when stirring it into the water to dissolve. If the yeast foams and bubbles within 10 minutes, the yeast is described as active and alive.

See how much you can learn about Breadmaking when you take a little time to read a well-researched article? Don’t miss out on the rest of this great information.

The Yeast Starter

You can easily make your own yeast start by taking equal parts of water and flour. Mix them together and leave everything in a warm location. Leave the mixture for 2 days. Afterwards, the starter should appear frothy. The flour and water should have developed by then. The water will also have a distinct smell at the top. This will be the starter of wild yeast.

Making Sourdough Starters

To make sourdough starters, take a cup of starter from a known bakery. Add water and flour to the starter to make more. The starter can go on for decades. You can make the sourdough starter using normally packaged yeast that you can purchase at a local dealer. You can also purchase packaged sourdough starter mix at the grocery. The internet actually now has several dealers and sellers of sourdough starter mixes. All you need to do is make the order, pay the seller through money transfer or credit card, and have the item shipped right to your doorstep in a few days.

Using the Starters

Make sure you save up some of the homemade starters so you can continue developing these for months and years to come. You will need the yeasts and sourdoughs depending on the type of bread you want to make. You will find that these also lead to certain features and characteristics, depending on how much you put in and the kind of ingredients that you add to the mix. Make sure you also place the starters in the right container, so that these do not expire and you retain the properties that lead to quality and great taste.

Now that wasn’t hard at all, was it? And you’ve earned a wealth of knowledge, just from taking some time to study an expert’s word on Breadmaking.

About the Author
By Anders Eriksson, now offering the host then profit baby plan for only $1 over at Host Then Profit

How to Make Banana Bread

Banana bread has become a very popular type among families and kids, since it is delicious, nutritious and very easy to prepare. You can serve this for breakfasts, as a dessert for guests or for your child’s snacks at school. You can also save more dollars by using bananas that have ripened more than enough to be eaten independently. Here’s how to begin.

Gather the Ingredients

To start, gather all the materials and ingredients you need. Take 1 3/4 cups of flour, 2 teaspoons of baking powder, 2/3 cup of sugar, 1/2 teaspoon of salt, 1/3 cup of shortening or softened butter, some extra flour, cooking spray or butter to grease the pan and a cup of mashed bananas. Try to aim for 2 bananas mashed completely.

The Process

Pre-heat your oven to 350 degrees F. Grease all the surfaces of the inside of the pan. Sprinkle some flour into the pan, then shake the flour around until all the sides are already covered with flour. You can ensure that the bread will come out very smoothly this way. Mash the bananas, then mix them in with the other ingredients. Mix the sugar, baking powder, flour, salt and baking soda inside a medium-sized bowl.

The information about Breadmaking presented here will do one of two things: either it will reinforce what you know about Breadmaking or it will teach you something new. Both are good outcomes.

Add the softened butter to the flour mixture, plus the shortening, then mix everything until the mixture appears like crumbs. Add two of the eggs then continue stirring. Pour the batter into the floured and greased pan. Put the pan inside the oven, then bake at 350 degrees F for 30 to 40 minutes. Try to insert a toothpick into the middle of the banana bread. It should come out clean to confirm that the bread is baked well.

Final Tips

You will find that work can be easier if you use a bread pan measuring about 4 x 8 inches deep. Try to reduce the total number of times that you open the oven to check on the condition of the banana bread, since heat can escape every time you open the oven door, thereby making baking periods longer.

Use bananas that are overripe or past, characterized by a lot of brown spots on the peel. These are generally sweeter compared to ripe bananas. If the bread is browning quickly, but the center is still raw, you can cover the bread using aluminum foil. The bread will continue baking, although the browning process is slowed down. If you have extra bananas and want to make 2 or more loaves in a single session, freeze the extra loaves to prevent these from spoiling. Always use oven mitts when taking the banana bread out of the oven to keep your hand from getting burning.

Making Chocolate Banana Bread

To make chocolate banana bread, you can add 1 cup of dark chocolate chips, icing sugar (to dust) and 1 teaspoon of vanilla extract. When sifting the baking powder and flour inside the bowl, add the caster sugar. Melt the chocolate chips and butter in a double boiler. Dust the final loaf with caster sugar. You will need about 1 hour to bake the chocolate banana bread. Allow the bread to cool for 40 to 50 minutes.

About the Author
By Anders Eriksson, now offering the host then profit baby plan for only $1 over at Host Then Profit




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